Ingredients

A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

250ml double cream, whipped

icing sugar, for dusting

Method

Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.

Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

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Comments, questions and tips

A lovely Victoria sponge recipe. I recommend adding 2 tablespoons of milk and a teaspoon of vanilla extract.

edasilva

7th Jun, 2017

5.05

Excellent recipe, very simple, easy to make and tasty. Used seedless jam and baked it at 160C but for about 25 min., very moist and tasted wonderfully. Tried it for the first time and cake was perfect. Will definitely make it again.

nainoo

21st May, 2017

3.8

A very good and simple recipe for a yummy victoria sponge , it really does taste like a traditional home made cake your Granny would make even though I AM the Granny and I made it with my Grandson who made a lovely mess in the kitchen which showed he was having fun and I actually baked this in my bread maker to try out the baking setting ( it could have mixed it for me but I wanted to have the fun of mixing it with my Grandson ) so was a bit worried at first as it took a while to bake and was still uncooked in the middle but 10 minutes more baking and it came out A TREAT and would definitely use this recipe again if not ALWAYS :-)

Susansglow

11th Apr, 2017

3.8

My first ever cake! So easy and I made with my 5 year old reading the recipe and measuring out.
The cakes were flatter and more buttery than the picture. So will try smaller tins and used bigger eggs. I used medium? Or as suggested measure the mixture? I'm such a novice so not sure on the science of that
But it's yummy and tastes of home baking and made some lovely memories. Think I will be able to remember the ingredients from memory. Thank you for such a great resource.

Salina01

22nd Sep, 2016

1.3

I've just used the shopping tool to order my ingredients.
As stated I've brought 4 large eggs when the recipe is asking for 4 medium, and double cream was not mentioned on the shopping list, although it does in the recipe. Bit annoyed that I'll have to go back to complete the recipe list.

EllieLove2Cook

3rd Jul, 2016

5.05

Good

EllieLove2Cook

3rd Jul, 2016

5.05

This was an amazing cake! I loved baking it - I added a couple of drops into each bowl of mix (I split my mixtures in half between bowls) to make a yellow and blue Victoria sponge. I hope it's okay!

Guy Brannon

23rd May, 2016

My wife baked this cake at the weekend for me, I took it to work and told my colleagues I had baked it, they all thought the cake was good, and I was a liar

aliciasbaking

21st May, 2016

5.05

I first made this cake last year and since then it's because my go-to victoria sponge recipe, which is really saying something as normally I'm always a diehard Marry Berry fan. But this one just stands taller, looks more impressive, is a little richer but just as light, and tastes marvellous!

jacy1931

10th Apr, 2016

Granny would not know what 200 grams of sugar means. Any chance of translating to lbs and ounces, or cups?

Pages

I am looking for a Victoria Sponge for a two tier birthday cake with rolled icing decoration - will this one be dense/ solid enough not to collapse under the weight? Anybody tried this before? Thank you!

EllieLove2Cook

3rd Jul, 2016

5.05

Hello, funnily enough I just have! Through my experience I have found out it come fine x

EllieLove2Cook

3rd Jul, 2016

5.05

Try splitting your mix between bowls and adding drops of food clourong into each one... This makes a delicious colourful Victoria sponge - I didn't use cream or jam in the recipe.

pippagoodfood

17th Aug, 2014

5.05

I made three tiers instead of two, to achieve a more impressive look, as it would be quite a small cake otherwise, especially considering that it is only 20cm in diameter. I also found that I needed to extend the baking time to 24 minutes.

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